Chocolate Cherry Shortbread Bars

Is there ever not a good time for shortbread?

Bars-on-parchment

 

No, of course there isn’t.

Especially with ingredients like this. I’m sticking to the cherry theme this week so as to show off some pretty delectable bars- coconut-buttery shortbread crust, black cherry spread, and our chocolate to create a tidy package of tasty.

These could make a good breakfast, come to think of it (who am I kidding? These have constituted many a breakfast already).

Enjoy them! (You definitely will =))

 

xo emma

Chocolate Cherry Shortbread Bars
Ingredients
Shortbread Crust
Cherry Filling
Chocolate Topper
Instructions
Shortbread Crust
  1. In a food processor, combine rolled oats and coconut butter- pulverize until a powder forms (should not have any oat flakes still visible). Add in the maple syrup by pouring it over the mixture evenly and pulverize until a dough forms. Scoop this out into an 8x8 parchment paper lined press it flat, so it covers it evenly. Pop this into the freezer.
Cherry Filling
  1. In a blender, or a food processor, combine all the cherry filling ingredients and pulverize until mostly smooth, but a little chunky. Spread the cherry filling onto the shortbread crust. Pop this back into the freezer and leave it for about 20 minutes.
Chocolate Topper
  1. While the crust + cherry topper are firming up in the freezer, melt your chocolate. After the 20 minutes, take out the crust + freezer and spread the chocolate over the cherry filling evenly. You can also make a chocolate design on it- or whatever you'd like! Easiest is to put all the chocolate all at once in the centre and quickly spread it out with a wide spatula, to make it even.
  2. Using a spatula or a fairly blunt knife, score the chocolate so that it will be easier to cut evenly once it has firmed up. Once solidified, cut into pieces and eat 'em. Yummy.